Luguaru those things look lethal, I will not argue with you. Do you dress you own beef and pork?????

By dress do you mean butcher?

Because yeah, I like to buy big chunks (8 to 15 pounds) with skin and bones included as it lowers the price to a lot and give's me a nice cutting workout in the process.

My most recent "victim" was a pork shoulder which went into the freezer in recycled grocery bags labeled "mirin marinaded", "vindaloo marinade", "plain" and then whatever strikes my fancy at the moment.

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My english, she's not so good... I meant to say I did it with the malice of forethought.THE CONNOISSEURS

Luguaru those things look lethal, I will not argue with you. Do you dress you own beef and pork?????

By dress do you mean butcher?

Because yeah, I like to buy big chunks (8 to 15 pounds) with skin and bones included as it lowers the price to a lot and give's me a nice cutting workout in the process.

My most recent "victim" was a pork shoulder which went into the freezer in recycled grocery bags labeled "mirin marinaded", "vindaloo marinade", "plain" and then whatever strikes my fancy at the moment.

yes, lugaru, i meant butcher. What else is in you mirin marinade? I use it whenever I make terryaki, but always looking for other versions.

For my Mirin marinade I go pretty simple, it usually contains only CHEAP Mirin produced by "sushi chef" (part of the Barryclef company) which is a highly syrupy mirin that smells not unlike beer when frying. This give's a really nice dark glaze if you allow the sugars to burn a little.

To this I add some chinese cooking wine and some rice vinegar.

Last but not least diced ginger, diced garlic (raw) and that's probably it... I rarely add any soysauce or stuff like that unless I want the color to seap all the way in.

Also if you want a pretty authentic "chinese spare rib" flavor use some sambuka instead, it has that nice alcohol and anis kick that make's it taste like a fancy restaurants ribs. With some powdered rib sauce or ketchup for color your all set.

__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.THE CONNOISSEURS

For my Mirin marinade I go pretty simple, it usually contains only CHEAP Mirin produced by "sushi chef" (part of the Barryclef company) which is a highly syrupy mirin that smells not unlike beer when frying. This give's a really nice dark glaze if you allow the sugars to burn a little.

To this I add some chinese cooking wine and some rice vinegar.

Last but not least diced ginger, diced garlic (raw) and that's probably it... I rarely add any soysauce or stuff like that unless I want the color to seap all the way in.

Also if you want a pretty authentic "chinese spare rib" flavor use some sambuka instead, it has that nice alcohol and anis kick that make's it taste like a fancy restaurants ribs. With some powdered rib sauce or ketchup for color your all set.